{"refrec":{"BRefID":367568,"RR":"<b>Velickovic, L.; Simovic, A.; Gligorijevic, N.; Thureau, A.; Obradovic, M.; Vasovic, T.; Sotiroudis, G.; Zoumpanioti, M.; Brûlet, A.; Cirkovic Velickovic, T.; Combet, S.; Nikolic, M.; Minic, S.</b> (2023). Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant. <i>Food Chemistry 426</i>: 136669. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2023.136669\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2023.136669</a>","BEntID":365293,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Food Chemistry 426</i>: 136669. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2023.136669\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2023.136669</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Velickovic, L.; Simovic, A.; Gligorijevic, N.; Thureau, A.; Obradovic, M.; Vasovic, T.; Sotiroudis, G.; Zoumpanioti, M.; Brûlet, A.; Cirkovic Velickovic, T.; Combet, S.; Nikolic, M.; Minic, S.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Velickovic, L. <i>et al.</i>","Englishabstract":"This study aimed to purify, characterise and stabilise the natural food colourant, R-phycocyanin (R-PC), from the red algae <i>Porphyra</i> spp. (Nori). We purified R-PC from dried Nori flakes with a high purity ratio (A<sub>618</sub>/A<sub>280</sub> ≥ 3.4) in native form (α-helix content 53%). SAXS measurements revealed that R-PC is trimeric ((αβ)<sub>3</sub>) in solution. The thermal denaturation of α-helix revealed one transition (T<sub>m</sub> at 52 °C), while the pH stability study showed R-PC is stable in the pH range 4–8. The thermal treatment of R-PC at 60 °C has detrimental and irreversible effects on R-PC colour and antioxidant capacity (22 % of residual capacity). However, immobilisation of R-PC within calcium alginate beads completely preserves R-PC colour and mainly retains its antioxidant ability (78 % of residual capacity). Results give new insights into the stability of R-PC and preservation of its purple colour and bioactivity by encapsulation in calcium alginate beads.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2025-09-25 01:36:50.712317","timezone_type":1,"timezone":"+02:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"R-phycocyanin;Purification;Stability;SAXS;Immobilization;Calcium alginate;ENERGY-TRANSFER;CIRCULAR-DICHROISM;B-PHYCOERYTHRIN;C-PHYCOCYANIN;STABILITY;PH;PHYCOBILIPROTEINS;TEMPERATURE;PROTEINS;DYNAMICS","OtherDescriptors":null,"Notes":null,"AnaPub":2023,"MonPub":null,"DateUpdate":"2025-09-18","DateCreate":"2023-10-02","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:001034959800001","VABBcode":null,"OpenAcc":0,"DOI":"10.1016/j.foodchem.2023.136669"},"refs":null,"anarec":{"AnaID":367568,"PubliDate":2023,"Pagination":"136669","XtraPublOfAnaID":null,"ISBN":null,"Volume":"426","Issue":null,"BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":45225,"SerRR":"Food Chemistry. 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